Often considered interchangeable in most recipes, rutabagas do require a bit longer cooking time. If used together, combining the white and yellow for an attractive presentation, parboil the rutabagas for 10 minutes before proceeding with both.

MASHED RUTABAGA -- Mash cooked rutabagas with butter, chicken stock, dry sherry and cumin, mace or paprika.

RUTABAGA FRIES -- Soak peeled slices of rutabaga about half an hour then dry, toss with oil, spread on baking sheet and bake in hot oven about half an hour. Toss with rosemary, black pepper, red pepper flakes and/or Parmesan cheese.

SPICY TURNIP GREENS -- Combine trimmed turnip greens, chopped onion and crushed red pepper and cook in water or broth, seasoned with bacon, salt pork or a bit of oil, until tender about 45 minutes. Serve with vinegar or pepper sauce.

TURNIP AND APPLE SALAD -- Combine peeled, grated raw turnips and tart green apples and toss with fresh parsley, lemon juice, oil and season. Chill before serving

TURNIP AND SAUERKRAUT -- Combine sauerkraut, sliced cooked turnips and sautéed onions in buttered casserole, sprinkle with caraway seeds and some spicy mustard then bake about half an hour.

TURNIP SOUFFLÉ -- Sauté grated turnips and chopped onion in butter, until just browned. Stir in spoonful of flour, dry mustard and horseradish, then off heat blend in cup of milk. Cook until thick, beat in three or four egg yolks then fold beaten egg whites into mixture. Pour into buttered, bread-crumb dusted soufflé dish and cook until set.

TURNIP SOUP -- Sauté onion in butter, add chopped turnip and carrots or, for a sweeter taste, apples or pears, and cook about ten minutes before adding chicken or vegetable broth. Cook until tender, season then puree with orange juice, apple juice or broth, as desired.

TURNIP STIR-FRY -- Stir-fry carrot and turnip sticks in sesame oil; while still crunchy, stir in a mixture of soy sauce, sake, honey and crushed red pepper; add snow peas if desired. Serve hot or cold, stopped with sesame seeds.

TURNIPS AND CARROTS -- In pan, combine peeled wedges of turnips and carrots, butter, saffron and chicken broth and cook covered, until vegetables are tender. Take off cover and cook until liquid has evaporated and butter coats vegetables.

TURNIPS AND CHEESE -- Combine mashed, grated or cutup cooked turnip with Gruyere or blue cheese and season with paprika, rosemary, tarragon or thyme

TURNIPS AND GREENS -- Boil together in pot, chopped onion, garlic, chile pepper, some white or rice wine vinegar and a bay leaf, then add cubed turnip, chopped collard greens and/or kale with a touch of baking soda. Simmer for several hours. Add spinach just before serving, if desired, and season with some hot sauce and black pepper.

TURNIPS IN CIDER -- Layer slices or cubes of turnip in buttered casserole, cover with cider and some stock, if desired. Add a little bit of brown sugar, mixed spices and some butter and simmer until caramelized.

TURNIPS IN CREAM -- Cook grated turnip in butter about ten minutes then turn into buttered casserole, cover with heavy cream, season and top with buttered bread crumbs. Bake until golden, about half an hour.

TURNIPS WITH LEEKS AND POTATO -- Cook together until tender, leeks, potato, turnips and garlic. Mash the vegetables with some cream and/or broth. Stir in some butter and thyme or grated cheese